Fried Green Tomatoes

Fried Green Tomatoes?

Ever since that wonderful movie with Jessica Tandy, I’ve wondered about fried green tomatoes. Do people really eat green tomatoes?

I recall being served fried tomatoes for breakfast once, but they weren’t green.

Annika Panikker

Yes, You Can Make Fried Green Tomatoes!

Curious as usual, we found some big green tomatoes at the farmers market last weekend and just had to try these fried green tomatoes. What follows is how to make fried green tomatoes that even first-timers can manage with great success.

The verdict at this house? Yum! What a great way to make use of early-season tomatoes.

Annika Panikker

Why Green Tomatoes?

The green tomatoes used in this recipe are unripe tomatoes. Unripe tomatoes are firmer and less juicy than their ripe counterparts. They are also tangier and milder in flavor, perfect for this batter fried treatment.

At the end of the gardening season, tomatoes don’t always have the warm weather needed to ripen. Recipes like this put them to good use, and are so beloved by some that they pick tomatoes early.

The Best Ingredients for Fried Green Tomatoes

If you can find it, use white cornmeal, since it’s the primary cornmeal used in Southern recipes. Don’t use a seasoned cornmeal mix for this recipe.

Buttermilk adds a nice tang, but if milk is all you have, that’ll work just fine.

Be sure to use regular all-purpose flour instead of heavier whole grain flours. All-purpose flour will keep the recipe light and crispy!

And the best dip for fried green tomatoes? A Louisiana-style remoulade sauce!

Make the Most of Tomato Season

If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.

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3 medium-sized, firm green tomatoes
Kosher salt
1 cup all-purpose flour
1 tablespoon Cajun seasoning
1/2 cup milk or buttermilk
1 large egg
1/3 cup fine white cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut, canola, or olive oil for frying

Slice and salt the green tomatoes:

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

Annika Panikker
Set out shallow bowls with the coating ingredients:

While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal.

Whisk together the egg and buttermilk.

Annika Panikker

Annika Panikker
Bread the tomato slices:

Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.

Annika Panikker

Annika Panikker

Annika Panikker
Fry the breaded tomatoes:

In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown.

Set the cooked tomatoes on paper towels to drain.

These fried green tomatoes are fantastic with a little hot sauce or remoulade.

Did you enjoy this recipe? Let us know with a rating and review!

Annika Panikker

Annika Panikker

Annika Panikker

Nutrition Facts (per serving)
379	Calories
17g	Fat
48g	Carbs
10g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	379
% Daily Value*
17g	21%
Saturated Fat 2g	9%
48mg	16%
1104mg	48%
48g	18%
Dietary Fiber 3g	12%
Total Sugars 6g
10g
Vitamin C 22mg	109%
Calcium 90mg	7%
Iron 3mg	18%
Potassium 353mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.